Spicy Shrimp Pho Sushi

A fusion twist on classic sushi, this Spicy Shrimp Pho Sushi combines the flavors of Vietnamese pho with the convenience of sushi rolls. It's spicy, flavorful, and perfect for sushi lovers looking for something new.

Ingredients:

• 6 sheets nori seaweed
• 2 cups cooked rice noodles
• 12 cooked shrimp, peeled and deveined
• 1/2 cucumber, julienned
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 jalapeno pepper, thinly sliced
• 2 tablespoons Sriracha sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions:

Spread out a nori sheet on a sushi mat made of bamboo

Cover the nori with a thin layer of cooked rice noodles, leaving a small edge at the top

Along the bottom edge of the rice noodles, line up the shrimp, cucumber, green onions, cilantro, and jalapeo slices

Add Sriracha sauce to the filling and mix it in

Starting at the bottom edge, use the bamboo mat to roll the sushi up tightly, putting light pressure on it as you go

Use a little water to seal the edge of the nori to keep the roll together

Use a sharp knife to cut the sushi roll into 6 to 8 pieces

Wipe the blade clean between cuts

Gather rice vinegar, soy sauce, and sesame oil in a small bowl

Mix them together to make a dipping sauce

Put the sauce on the side and serve the sushi with it

Strawberry Ice Cream with Berry Swirl

There's no need for an ice cream maker to make this creamy vegan strawberry ice cream with a wonderful berry swirl. This fruity dessert is great for hot summer days because it cools you down.

Ingredients:

• 2 cups frozen strawberries
• 1 can 13
• 5 oz full-fat coconut milk, chilled
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 cup mixed berries raspberries, blackberries, blueberries
• 2 tablespoons maple syrup or agave nectar

Instructions:

Frozen strawberries, chilled coconut milk, 1/4 cup maple syrup or agave nectar, and vanilla extract should all be put into a blender

Mix until it's smooth

Put the mixture in a container that can go in the freezer

Add the mixed berries and 2 tablespoons of maple syrup or agave nectar to a small saucepan

Set it over medium-low heat

It will take about 5 to 7 minutes of cooking until the berries break down and the mixture gets a little thicker

Wait for it to cool down

Once it's cool, use a spoon or spatula to mix the berry mixture into the strawberry ice cream base

The food should be frozen for at least 4 hours or until it is firm

Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it

Put it in bowls or cones and enjoy!

Soft Pumpkin Sugar Cookies

These Soft Pumpkin Sugar Cookies are a delightful fall treat, featuring warm spices and the comforting flavor of pumpkin. They are soft, tender, and perfect for enjoying with a cup of coffee or tea.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup powdered sugar for rolling

Instructions:

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

Put the egg, vanilla extract, and pumpkin puree in the bowl

Mix everything together well

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until a soft dough forms

Put the dough in the fridge for at least an hour with the lid on to make it firm

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Take tablespoon-sized chunks of dough and roll them into balls

Cover each ball of dough with powdered sugar, then put them on the baking sheet that has been prepared

You can gently flatten each dough ball with your palm or a glass with a flat bottom

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Taco Cobb Salad

A delicious and satisfying Taco Cobb Salad with a zesty dressing that combines the flavors of tacos with the classic Cobb salad ingredients. Perfect for a quick and healthy meal.

Ingredients:

• 2 cups of chopped lettuce
• 1 cup of diced cooked chicken
• 1/2 cup of diced tomatoes
• 1/2 cup of diced avocado
• 1/4 cup of diced red onion
• 1/4 cup of shredded cheddar cheese
• 1/4 cup of black beans
• 1/4 cup of corn kernels
• 1/4 cup of crushed tortilla chips
• 1/4 cup of sour cream
• 2 tablespoons of salsa
• 1 tablespoon of taco seasoning
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

In a large bowl, combine the chopped lettuce, diced chicken, diced tomatoes, diced avocado, diced red onion, shredded cheddar cheese, black beans, and corn kernels

In a separate small bowl, mix together the sour cream, salsa, taco seasoning, lime juice, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss everything together until well coated

Sprinkle the crushed tortilla chips on top as a garnish

Serve immediately and enjoy your Taco Cobb Salad!

Cuban Shredded Beef

Shredded beef that is tender and full of flavor, cooked slowly in a savory sauce with Cuban flavors. Great for tacos, sandwiches, or rice.

Ingredients:

• 3 lbs beef chuck roast, trimmed of excess fat
• 1 cup beef broth
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 6 oz can tomato paste
• 1/4 cup white vinegar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions:

Place beef in the slow cooker

In a bowl, mix together beef broth, onion, garlic, bell pepper, tomato paste, vinegar, brown sugar, cumin, oregano, salt, black pepper, and cayenne pepper

Pour mixture over beef

Cover and cook on low for 8-10 hours or high for 4-6 hours, until beef is tender and shreds easily

Shred beef using two forks, and mix well with the cooking juices

Serve hot, garnished with fresh cilantro if desired

Keto Cauliflower Crust Pizza

A tasty, low-carb alternative to regular pizza crust that is made from cauliflower. It doesn't have gluten and is great for people on the keto diet.

Ingredients:

• 1 medium head cauliflower, grated
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Pizza toppings of your choice e
• g
• , pepperoni, mushrooms, bell peppers, onions

Instructions:

Preheat the oven to 425F 220C

Place the grated cauliflower in a microwave-safe bowl and microwave for 5 minutes

Let the cauliflower cool, then squeeze out excess moisture using a clean kitchen towel or cheesecloth

In a mixing bowl, combine the cauliflower, eggs, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper

Mix well

Line a baking sheet with parchment paper and spread the cauliflower mixture into a circle, about 1/4 inch thick

Bake the cauliflower crust for 15-20 minutes, until golden brown and firm

Remove the crust from the oven and add your desired pizza toppings

Return the pizza to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly

Slice and serve hot

Enjoy!

Pumpkin Bundt Cake With Whiskey Butter Sauce Parfait

A tasty parfait with cubes of moist pumpkin bundt cake layered with whipped cream and a rich whiskey butter sauce.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Whipped cream for layering
• Chopped nuts for garnish
• Caramel sauce optional

Instructions:

Preheat the oven to 350F 175C and grease a bundt cake pan

In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, and eggs until well combined

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the pumpkin mixture, alternating with buttermilk

Mix until just combined

Stir in vanilla extract and pour the batter into the prepared bundt cake pan

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean

Allow the cake to cool completely before cutting it into small, bite-sized cubes

In serving glasses or bowls, layer the pumpkin cake cubes with whipped cream

Drizzle each layer with whiskey butter sauce and repeat the layering process until the glass is filled

Top with chopped nuts and, if desired, drizzle with caramel sauce

Chill in the refrigerator for at least 1 hour before serving

Enjoy your Pumpkin Bundt Cake With Whiskey Butter Sauce Parfait!